Value-Added Product Development: Soup Powder from Selected Perennial Greens and Its Sensory Profiling

An attempt was made to develop a soup powder mix using various perennial green leafy vegetables and to evaluate their organoleptic qualities. Fresh leaves of Moringa, Agathi, Chekurmanis, Malabar spinach, Ivy gourd, and Latchakottai were processed and ground into fine powder. Soup powders were prepared by blending the leaf powders with other ingredients, and sensory evaluation was conducted. Among the formulations, Chekurmanis soup powder received the highest scores across all organoleptic parameters, followed by Latchakottai and Moringa. The study suggests that these perennial greens have potential for commercial soup powder production enhancing nutritional intake and combating malnutrition.